A SIMPLE Cheeseburger~MY WAY
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- Опубликовано: 28 июл 2024
- I make these cheeseburgers about once a month. I know grinding your own meat is hard for a lot of people. If you can't grind make sure you buy good meat, no bargain basement beef here please.
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Cheeseburgers
makes 6-8
2-3#/907-1360g chuck cut into strips
1 small onion, sliced
16 slices white American cheese
4-5 mini dill pickles, sliced
ketchup
8 martins potato rolls 
Кино
Frank: “I may even raise my own cow🤔”
*HE’S AWARE!!!*
Frank is super aware of all the memes, it's amazing.
@@jbearclowater That's why we love him and that's why he's the director of culinary operations at the Institute of Culinary Education. He seems to be a well-rounded individual. I'd be willing to bet a cheeseburger that his kids tell him about all the "raise your own cow" comments in his Epicurious posts.
I legit thought he might be a Boomer and not know haha
People like Frank get it. You don't fight the memes or the internet. You embrace it. And they will embrace you for it. Chef Frank is special in the best of ways.
Love Frank, but he's not the only guy who grinds his own meat for burgers. Check out Lizzy Lew here, making her own buns, pickles, and fries to go with hers! ruclips.net/video/xlfaOGDcC5E/видео.html
Frank smiles while he's cooking. I love that he loves what hes doing
Yeah it makes me smile just watching! Man I love frank
We love you Frank!!!
Same I was about to say lol
I love that you love that he loves what hes doing
"Grinding with Petunia"
I am never gonna unhear that ever again.
ayy she loves gr- Man, I can't do it. Not on this precious channel.
we really tircked chef frank this time
I knew this comment was going to be here the second I heard that line.
"You have to work your meat"
You can make the dirty comments. He's even subscribed to Uncle Roger, the perviest RUclipsr
He finally said " I may raise my own cow."
Jalajit Pukhrambam I would like but you are on 69 likes so I can't
@@dominiquewilkendorf7630 people liked it too much so I put it down, help bring it back to 69 pls
"I put the cheese on the bottom so that I taste that first." Then he eats it upside down. hahahahah
LOL!
Good catch. I was wondering who would notice that.
I thought that exact thing, haha
DAMN! I just commented that and then saw yours
I was about to make this comment too, it cracked me up seeing him take an upside down bite.
Looks awesome, Chef Frank! But where did you find such a tiny little bottle of ketchup?
Hi Emily
@@saratoga4126 sup
The timeless has arrived. Everyone shall bow down to her presence
All hail to the ketchup queen
Go away, Emily 🤣🤣🤣🤣🤣
SIMPLE Cheeseburger.
This man knows his people.
Emily got a shout out! Great! I'm hungry now.
🙌Whenever ketchup is used Emily should get a shout-out.
...where’s the change.org petition when it’s really needed.
@@PoppyCorn144 lol I'm going to start giving her a shout out in my kitchen every time I whip out the ketchup.
This video just proves why Frank became everyone’s favorite Epicurious level 3 chef
We need a what's in my fridge edition
That would be cool
Exactly what I was thinking when he opened his fridge! 😆
This is what American cheese was designed for. Zero dings.
There are so many different cheeses that are amazing. American "cheese" is not good. If you don't have a grinder at home you can frost the meat for 5 min and then slice it really thin and again so you get the size of minced meat
American cheese is good used where intended, you don't like it. That's fine.
Agreed, American "cheese" has its place. And that place is on a burger, a grilled cheese and a ham and cheese sandwich (which I still prefer swiss, but nothing wrong with American)
Gouda is a good choice also.
American cheese is perfectly OK for a burger. Though I still prefer a mild cheddar (cut very thin because it won't melt quite as well) or a muenster. Those add a bit richer flavor.
4:47 "You might not have the equipment."
I do not have a grinder, but I have no problem getting fresh ground beef. I buy the cuts I want at the butcher and have him grind it for me.
literal oil sizzling, steam rising
*frank casually using his hands to fix his patty*
In the biz we call it asbestos fingers haha. Cook long enough professionally and heat just doesnt affect your fingers too much
@@anidiotsjourney8328 you don't even need to be a cook mine started as a dishwasher from too many hotpans
@@terribleduelist4433 Haha same for me a combinations of being a cook in the morning and a dishwasher the night..
@@derickkaz6096 dishies to cooks unite
@@JamesonWilde glad to see im not alone
Love the shout out to Emily! Four levels fam is the best ❤️
Last time I was this early Frank was still nursing his cattle
Frank: The cheese goes on the bottom!
Also Frank: 13:38 flips cheeseburger upside down to bite, thus putting the cheese on top
Frank Jr: Dad I don't like this cheeseburger
Chef Frank: Well then you are GROUNDed
Booooo boooooo hissssss.
@@chriswhinery925 I see my joke didn't MEAT your expectations
@@renato2354 Didn't mean to grill you about it. I just hope everyone else reading this can ketchup, I'd hate to leave them in a pickle.
You guys are cheesy.
The best comment and repliesss hahah
I love the shout out to Emily. 😂
no one:
literally no one:
frank: i’m gonna do 2 pieces of cheese cause i’m a *sAvAgE*
It feels like he embraced his inner Emily. We all should.
Frank: and what does fat equals?
Frank acting like his students: "Flavour chef!"
He is definitely missing his students xD
I was totally about to be annoyed that he used American Cheese and not Blue Cheese or Cheddar. Until he explained that if he's going through all the trouble to grind his own meat, why would he cover up that flavor? WOW. He convinced me.
That may be true, but I never liked American cheese, so a mild cheddar (or some Swiss or smoked provolone) is my go-to. Blue cheese in the burger...never tried it, heard good things about it, might want to.
Is there a better way to get a Sunday morning started than to see Frank make a cheeseburger?
I'd say eating one of Frank's cheeseburgers!
@@jasonwong972 Touche!
Probably making your own cheeseburger then putting a sunny side up egg (runny yolk) on it for breakfast :v
To have him make one for you
Holy shit I literally said on Thursday “Next video I’m going to ask him about what fat ratio to buy if I’m making burgers.” Perfect timing! Thanks!
you should have Emily as a guest sometime
I MAY HAVE RAISE MY OWN COW.......at this point I think chef Frank knows he has a fandom out there.
“now we are gonna start grinding with Petunia” well ok.
"You have to work your meat"
I feel like this was a reply to Epicurious' vegan burger...
Lol Chef the smile on your face while grinding...is this your favorite prep to do?
Hey chef! I worked at a craft smashburger joint has the head cook and little tip, you can use the handle of another utensil instead of your hand! I'm sure you asbestos fingers like I do but if you had to do more than 4 it can get a little rough haha. Anyway, love your vids!
Thanks.
When Frank said "my own deli" was anyone elses first thought that he owned his own deli?
4:36
I KNEW IT
Man Epicurious makes you look like a robot chef with all those fancy ingredients. Turns out you're human after all! #PetuniaBurgers
Wow, I also feel vindicated! I make my burgers in a near identical fashion -- the only difference being I like my onion raw, so I add it at the very end. Also helps to get the first side of the patty super caramelized.
I always feel so disappointed when I order a burger and I get some fancy, over-designed mess. Cheeseburgers are one of those dishes that are best when they are simple. Simple buns, nicely browned & crispy patty, melted cheese, pickles, onions & ketchup / special sauce, and that's it. Each of the ingredients by itself is a little bit on the cheap end, rather the opposite of fancy. But combined together, boom, you got yourself a burger you will have wet dreams about.
5:44 to 6:00 sound like poetry where passion flows out.
Frank joking about raising his own cow, a shout-out to Emily, "bacause I'm a savage"... 10/10
For anyone wondering, 5-6 ounces is about 140-170 grams, if you're going to measure it out.
Frank, Frank, Frank....no ketchup! Has to be mustard! LOL!
Agreed!
And mayo. Mustard and mayo! Never, ever ketchup.
Frank talking about the greasy meat is the most wholesome thing ever :'3
Fellow cook here, 2 years of culinary and 3 years getting beat up on a line in Boston. Love the different burger styles, whether smash burger or a med-rare... lost it at 10:55 because all I could hear screaming in my head is "HE DIDN'T MISE HIS CHEESE!"
What better way to start a Sunday morning, I have my nice hot cup of coffee and I get to watch Frank share his passion with us!
I'm in the garage sipping coffee, smoking a brisket flat.
Try an inside-out cheeseburger (half slice of cheese, with fine minced onion, INSIDE the patty). Cook on one side, flip, put a small amount of tomato ketchup on top and finish cooking.
Thin layer of mustard or Mayo (moisture barrier) on the bun halves.
Yes you read my mind I would love to see his take on that burger
I'm a simple man, I see chef frank. I drop a like.
It ain't much but it's honest work
Made burgers with these tips today and the family loved it. I’ve learned so much from your channel. Thanks and keep going Frank!
Finally getting out to the grill in my new apartment...the grocery store only had 93 lean beef patties...I knew it wasn't ideal, but I went with them anyway...WORST BURGERS I'VE EVER EATEN.
First stop was Frank's channel because I knew he'd have a great technique for making your own patties.
What i love about you chef, is how well you know community of this channel, and have such amazing sense of humor with it.
Now Frank needs to be a guest on The Sporkful!
Thanx, great video. I wanted to add that I have heard that the metal off-set spatulas are really helpful for the smash. Plastic spatulas flex to much and wooden spatulas stick to the meat too much. But, you know, we use what we got. Just a tip for those who scroll this far.
"I think Emily will appreciate this." - Frank while squeezing ketchup
AWWW 💓 Where my EpiCurious fam atttt? 🙋♀️
I'm loving how much Chef Frank is loosening up with his cadence on camera :) Your genuine love and care comes across , also Loved the interlude!
that is how id love to be able to make my burgers. thin and well done. mine always come out almost like meatball shape. I also cook mine in a stovetop cooker thing I bought off tv called a Big Boss Grill, works so good, never have to flip burgers.
Frank needs more publicity. A genuinely nice guy, who not only knows what he's doing and talking about, but clearly loves what he does as well.
Omg its frank. Didnt even knew he had a utube channel. Sub immediately
“I might even raise my own cow”.
I am chef Frank! But you can call me Chernobog.
:)
Cheese goes on the bottom, then takes a bite from the bottom side upwards lol. You’re awesome Frank
Hey Frank! Love seeing your videos in Epicurious. Great to see you having your own channel; finally, we can see ingredients that's just right in our own fridge. Will definitely try this out!!
Just the recipe I was looking for. Love your channel, keep up the good work brother 🍻
So glad to hear the defense of good American cheese! I’m so tired of faux food purists and their tiresome whining that American process cheese isn’t “real cheese”.
I love Dan Pashman and the Sporkful, and he’s right about cheese-on-the-bottom.
Everything about this video felt warm and squishy, which makes me extremely happy, Chef!!! 💜💜💜
Going to try this out next weekend, thanks chef!
SO vindicated about the cheese on bottom! agreed!!!! I'm not about to dress everyone's burger at the cookout with lettuce, tomato, pickle, etc! You do that yourself, and it's easier if you can just pull the top of the bun off and go at it with no cheese stick!
Great video!
The rule about "don't push the burger". They tell you that, because generally, for most people, it's a good rule because explaining too much confuses people.
As a good rule, AFTER you have formed a crust, it's a bad idea, because you will squeeze out juices which will evaporate and give nothing back. HOWEVER, when you're dealing with the raw meat on any given side, it will not lose juices. What it will do it create better surface contact for better browning and yield a superior product which is still quite juicy.
Good point Thanks.
A neighborhood butcher is usually happy to grind any cut of meat you want as well, for the record. Just ask politely.
Definitely need to try making my own ground beef. One of my favorite burgers lately has been a peanut butter and jam burger using maple bacon onion jam.
So, I have a great recipe for triple bacon double cheeseburgers. I do make my own brioche buns for them, for the same reason Frank grinds his meat - I control what goes in them. I also use 4 oz per person of 93/7 extra low fat ground meet, then i mix in partially cooked bacon & some rendered bacon fat, along with some hand shredded smoked cheddar cheese. These hamburgers are a HUGE hit every time I make them.
I love how happy frank is while cooking some cheese burgers bcos why not
Thank you for the easy recipe. No complications just a nice burger!
YES. I'm a cook and my favorite meal is when I use leftover meat that won't make a full portion for our burgers for a smash burger on the flat top. Cooking on the onions to get that flavor infused into the meat is a must! Great video, Chef!
I made my first burgers tonight and they came out great, thanks for the video!
Thank you Frank. This vid and one of the epicurious vids you were in convinced me to get a meat grinder. Now I enjoy making my own blends of burger and sausage meat.
Makes me happy to hear this.
Frank is so precious! He deserves to have at least 1 million subscribers
You're an inspiration for me and my kids. I don't patreon, but I really appreciate your channel.
We need a week in the house of frank to see whats more fun to make than a cheeseburger for 6 weeks
Cheese on the bottom, YES
finally another person who does it like that
it's so much better and cleaner that way
I just like to taste the meat more than anything
Did no one else chuckle when he said "We're gonna start grinding with Petunia." Sorry Im just 22 but still juvenile. LOVE YOR WORK FRANK.
Oh wow I got a like from chef Frank. I’m grinning like an idiot! I have a question Frank. Baking soda seems like such an awesome hack for Maillard browning. Why don’t more chefs use it to brown meats more often?
The LEGEND of Frank!
Amazingly delicious as always
Love your videos man
I have made Guga's smashed burgers and they were awesome. These look different, but I'll still give it a go.
Chef Frank! I never imagined that cheese on the buttom is sooooo good! We were planning on a burger for dinner but after this video we changed our way of doing it see how it will turn out. The onion was just a perfect addition. And as I said the cheese is just wonderful where it is!
Thank you Chef!
Made this for dinner tonight - 🤤🤤🤤 so good. Thank you!
Glad you liked it!!
Man I hope you get real big on here you're one of the few good things about popular food media and I like that you're doing this without the corporate aspect
Frank is getting better and better!
I love Chef Frank!
I'm totally trying this recipe the next time I'm doing my burgers!
Stop teasing us Frank, we need that fridge reveal
I must try it at home, looks perfect🤤
Highly recommend making your own ground meet too. Dead easy, I have a cheap and small electric grinder, takes maybe 5 minutes to grind some steak including cleaning up after. Way better than anything store-bought.
That looks awesome chef frank! Im going to be making that this Saturday im looking forward to trying your cheeseburger recipe
Send photos
@@ProtoCookswithChefFrank i will!
I love the Emily shout out. I'm still waiting for a collaboration on Proto cooks with Emily and Lorenzo.
Awesome - always a pleasure to see these videos and follow along :) Omnom nom
Haha I love the shoutout to Emily with the ketchup!
7:15 5-6 ounzes, or a weight equal to a small baseball.
Americans do anything to avoid the metric system lol.
For any of my other non-american friends, 5-6 ounces is roughly 140-170 grams
I know. our continued use of the "English system is the one aspect of the British colonial mindset we have never outgrown
For any of my other non-american friends, 5-6 ounces is roughly 7.6 sparrows
Unless it's drugs.
Your production quality is getting better and better, keep it up sir
Thank you.
Im so glad you have a channel! The burgers look great! Emily would def love the ketchup!
I absolutely love how much fun you're having in this video. Makes me want to jump up and make burgers! Too bad my husband's a vegetarian. I'll just have to eat them all myself.
The videos are getting so much better. In the first ones, Chef Frank seemed uncomfortable. He seems relaxed in recent ones and shows more personality. Really liking these. It’s nice to see this progress. Well done.
I know people will be up in arms about all sorts of things in this video but Frank titled it “MY WAY” and you can tell he’s really enjoying that burger so I’m just happy for him! Looks delicious!
Frank, thank you so much for your work. I have done your pommes pallaison with a little twist and it was a very nice cooking experience. While a lot of folks like the simple things, I would really appreciate more classical french/Italian goodness on the complex side. Say hi to your spoontula for me ;).
I just made a burger almost exactly like this yesterday! Got out the meat grinder and everything!
Awesome content and I have a new use for the griddle other than Korean BBQ and breakfast ;p